Whisk together all ingredients. Cover and refrigerate until use.
Keeps for about 1-2 weeks, tightly covered, in the fridge.
*Makes ½ cup sauce*Add 1-2 teaspoons more miso paste if you want a richer miso flavor.*Rice wine vinegar, white vinegar, white wine vinegar, apple cider vinegar, or lime juice can be used in place of rice vinegar.*Sesame oil can be toasted or regular.
Recipe from Living Well Kitchen https://blog.memeinge.com/miso-dressing/